Bourbon Braised Bacon, Cloved Ham & Corn Chowder
Here's where it gets good! To all you bourbon whiskey drinkers out there- breakfast, bourbon and bacon have come together in a whole new light! Since it is the month of over eating AND over drinking (thanks to our Irish friends and ancestors), I have added a couple extra splashes of bourbon into this classic breakfast, lunch or dinner chowder. Just as a true Irishwoman I let nothing go to waste here. Used the entire potato, leaving the peel on a red skin (or yellow) potato, slicing and finely dicing. I used white onion, prepared ham, which was actually leftover, and used the entire can of corn including the juice. However, since ham is already filled with tons of salt, I picked cans of corn that were "no salt added".
For this recipe I used cheap bourbon whiskey and you can too. If you are particular, or just happen to have good whiskey in your pantry, then by all means- use 'er up! However, since we are cooking it down after soaking our pork, I happen to feel that cheap OR expensive booze will do the job just fine. With that being said, you can also use all ham and omit the bacon for a cheaper option (still tastes great). Bacon seems to lose it's crispy texture after being submerged in chowder broth, anyhow.
Get your ingredients together- no matter what they may be, and feel free to add other vegetables or herbs you have laying around your pantry or refrigerator while you are at it. I used a whole ham that I had baked in maple and clove marinade.I used medium slices, cut up, soaked in bourbon and sprinkled with cinnamon, ground coriander, cumin and chili powder. Cover that baby up and let it soak while you run to the store, take your kids to school or take a shower. When it's nice and juicy place it on the stove and braise it with your onions and soon after, your potatoes. Just remember that the potatoes are cubed small so they will take less cook time to get soft, because we don't want them mushy.
Get your ingredients together- no matter what they may be, and feel free to add other vegetables or herbs you have laying around your pantry or refrigerator while you are at it. I used a whole ham that I had baked in maple and clove marinade.I used medium slices, cut up, soaked in bourbon and sprinkled with cinnamon, ground coriander, cumin and chili powder. Cover that baby up and let it soak while you run to the store, take your kids to school or take a shower. When it's nice and juicy place it on the stove and braise it with your onions and soon after, your potatoes. Just remember that the potatoes are cubed small so they will take less cook time to get soft, because we don't want them mushy.
Okay, let's get ready- I can smell the bourbon. Crave on!
Bourbon Braised Bacon & Corn Chowder
4 Cups Sliced Cooked Ham
2 Cups Whole Bacon
3-6 Ounces Bourbon Whiskey
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Coriander
1/4 Teaspoon Ground Chili Powder
1 Medium White Onion, Diced
4 Red Potatoes, Finely Diced
1 Teaspoon Season Salt
2 (15 ounce) Cans Corn, Un-Drained
2 Cups Milk
1 1/2 Teaspoons Black Pepper
1 Cup Heavy Cream
Sour Cream
Crackers
In a large pot add cooked ham, raw bacon and 3-6 ounces of bourbon whiskey. Season meat with ground cinnamon, cumin, coriander and chili powder. Stir with a rubber or non-stick spatula until coated. Cover and let sit for up to 2 hours (I soaked about 30-45 minutes). Place pot over medium high heat. Let braise until steamy and browned. Cut meat into smaller pieces using cooking scissors. Add white onion. Stir and let cook until soft. Add potato cubes and season salt. Cover and stir occasionally until potatoes are partially soft. Reduce to medium heat and add entire cans of corn. Stir until warm. Add milk, black pepper, stir and cook on low heat for up to an hour. When broth has slightly thickened, add heavy cream and keep covered until ready to serve. Serve a bowl, warm with optional added sour cream, black pepper and crackers on top.
(About 8 Servings)
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